Green Island Fritters over Rice + Verde Guacamole

Green Island Fritters over Rice + Verde Guacamole

These Green Island Fritters merge creamy, exotic coconut milk with green spinach and rustic beans. A hint of nutritional yeast, agave and a dusting of crispy Panko bread crumbs.

Ingredients

  • These Green Island Fritters merge creamy, exotic coconut milk with green spinach and rustic beans. A hint of nutritional yeast, agave and a dusting of crispy Panko bread crumbs.
  • These toasty fritter cakes are served warm, over top some nutty brown rice (quinoa would be nice too) and cool verde guacamole. This cozy meal-in-a-bowl is an elegant, yet low-brow mingling of spicy meets cool - simple meets bold - healthy meets hearty. This bowl would be a fab summer meal since it is a no-oven-required recipe..
  • What is a fritter?
  • Fritter (culinary term) - A small cake made of batter, often containing fruit, vegetables, or fish, sautéed or deep-fried.
  • My fritters usually contain veggies and beans. I often coat them in a light dusting of crispy Panko bread crumbs and lightly saute them in safflower oil. You could also choose baking as a method of cooking - but then you get more of a veggie patty rather than a fritter.
  • My ideal fritter should have crispy edges - and a soft interior. Served hot from the skillet.
  • My other vegan fritter recipes:
  • Toasty Pumpkin Chickpea Fritters
  • Cheezy Broccoli Fritters
  • Sweet Potato Bean Patties (kind of fritter-ish if you saute them to cook!)
  • Coconut Milk Spinach Fritters. The uniqueness of this recipe comes that is has a certain richness due to the exotic coconut milk ingredient. Coconut milk and cooked spinach are a naturally alluring combo and when you add in some rustic, nutty textures from beans and crispy Panko - the result is cravable. I also added in some nutritional yeast to enhance the savory, cheezy flavor and some agave for sweetness. Optional chopped jalapeno or a few dashes of cayenne would be nice for a spicy touch.
  • Coconut milk .. "the white part" upon chilling..
  • Spinach..
  • Verde Guacamole
  • vegan, makes 1 1/2 cups
  • 1 avocado, diced
  • 1/3 cup white or sweet onion, chopped
  • 1/2 cup cilantro, finely chopped
  • 1-2 limes, juiced
  • 1/2 tsp garlic powder
  • 1-2 tsp fresh jalapeno, diced (optional)
  • 1 small tomatillo, diced (optional)
  • salt + pepper to taste (start with a few dashes of each)
  • Spinach-Coconut Chickpea Fritters
  • vegan, makes about 10 large or 20 small fritters
  • 1 - 16oz. can cannelloni beans, drained/rinsed, mashed
  • 1 - 16oz. can chickpeas, drained/rinsed, half-mashed
  • 1 1/4 cups frozen spinach or 3 cups fresh spinach (see notes)
  • 3/4 cup nutritional yeast
  • 1/4 tsp garlic powder (optional)
  • 1/4 cup Panko bread crumbs (fold-in) + another cup for coating cakes
  • 1 tsp agave syrup
  • 3-4 Tbsp coconut milk from a chilled can (the hard white part after chilling)
  • 1/4 tsp pink salt - or to taste
  • a few dashes fine black pepper
  • optional: a few dashes cayenne or 1 Tbsp diced jalapeno for heat
  • safflower oil for frying
  • cooked brown rice or quinoa for plating
  • garnish: fresh cilantro
  • Notes:
  • If using fresh spinach, finely chop it and steam or wilt it on a saute pan so that when you fold it into the mixture it condenses into wilted form. You could also use thawed frozen chopped spinach.
Read the whole recipe on Healthy. Happy. Life.